Blackened Green Beans

This is a super simple and really yummy way to get tons on healthful spices on your plate. Dried spices are convenient, nutritious, and a great way to heighten flavor without tons of butters and salts or processed ingredients.

This one was a request for a coordinated dinner with friends. I was asked to bring seasoned green beans, but the host was not quite sure how to explain to me what he wanted. After asking him to send me a link, he texted this one over by Guy Fieri. Blackened Green Beans. Easy! And really tasty.

Here is my take on it.

This recipe is easily altered and very forgiving. Love that! You can make this as intensely spicy as you like! Or you can tone it down for a group of friends, which is what I am doing today.

Guy’s recipe calls for 3 cups fresh green beans. I am not going to try to measure greens beans in a cup. And I need to feed a crowd, So here are 3 pounds green beans in a washtub.

Into a bowl, mix together your spices, using 2 teaspoons salt. Set aside.

This is pure goodness. I used half cayenne from Guy’s recipe because this will feed families and not everybody loves the heat. Even at half cayenne, this dish will bring a nice heat in the back of the throat. It is very good! Adjust the heat and seasoning however you wish.

I also added more salt because I am using more green beans.

A note on chili powder.

Generally we use a straight up ancho chili powder. “Chili powders” are a mix of spices, and each brand will have its own flavor. If you like the brand, then you will probably like the results. The comments for Guy’s recipe are mixed and that may have something to do with the variety of brands people used to make the recipe. Because his recipe calls for “chili powder”, I am using this one.

In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water. Guy suggests throwing them immediately into an ice water bath. This is traditional and stops the cooking process. I often do not bother with the ice bath. You can blanch your beans in batches for a couple minutes until they are bright green, drain them, and throw them into a large bowl.

Immediately toss them with your spice blend.

Option: You can prep your green beans in advance and refrigerate them until you are ready to cook them off. This works well for a dinner party. Less work and clean up at dinner time.

When you are ready to cook and eat, in a large saute pan, add oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes.

When done, add butter, toss, place on plate, and garnish with Parmesan or n.yeast, if desired.

Guy Fieri’s Blackened Green Beans, slightly tweaked

Versatile, forgiving, nice heat, and snackable like fries! This may become a staple.

Into a bowl, mix together your spices, using 2 teaspoons salt. Set aside.

In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water. Guy suggests throwing them immediately into an ice water bath. This is traditional and stops the cooking process. I often do not bother with the ice bath. You can blanch your beans in batches for a couple minutes until they are bright green, drain them, and throw them into a large bowl. Immediately toss them with your spice blend.

Option: You can prep your green beans in advance and refrigerate them until you are ready to cook them off. This works well for a dinner party. Less work and clean up at dinner time.

When you are ready to cook and eat, in a large saute pan, add oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. Not too black or the garlic powder will burn and become bitter. I prefer browned bits. When done, add butter, toss, place on plate, and garnish with Parmesan or n.yeast, if desired.